Recipe: Spaghetti Squash Medley (with sun-dried tomatoes, mushrooms, and broccoli rabe)

SPAGHETTI SQUASH MEDLEY

1 spaghetti squash (about 2 1/2 lbs)
1/2 cup sun-dried tomatoes, sliced
1 cup boiling water
2 carrots, cut into 2 1/2-inch pieces
1 onion, chopped
3 cloves garlic, minced
2 tablespoons chopped fresh oregano
1 tablespoon olive oil
1/2 pound mushrooms, sliced
3/4 pound broccoli rabe, trimmed
1/2 cup fat-free chicken broth
1 tablespoon cornstarch

Heat oven to 325 degrees F.

Cut squash lengthwise in half and spoon out seeds. Cover with foil and bake 1 1/2 hours or until tender. Let stand until cool enough to handle; scrape out flesh into a bowl with a fork. Cover until ready to serve.

Meanwhile, soak tomatoes in water until soft; drain, reserving liquid.

In skillet over medium heat, cook carrots, onion, garlic and oregano in hot oil 10 minutes.

Add mushrooms; cook 5 minutes more.

Add broccoli rabe and reserved tomato liquid; cook 5 minutes until tender.

Whisk together chicken broth and cornstarch; add to skillet and bring to boil. Cook 1 minute. Serve over squash.

Servings: 8
Source: First for Women, November 2000